Growing up, I LOVED boysenberry syrup on pancakes at Sambo’s. Our niece, Rachel, loves boysenberry syrup, too. Problem is…YOU JUST CAN’T FIND IT AROUND HERE ANYMORE! Ugh! So, last year, I ordered it online for her Christmas present and found an online recipe to use when her stash runs out. I don’t recall where I found the recipe, but I changed the name for her gift and called it “Rachel’s Backup Boysenberry Syrup.”

2 cups fresh boysenberries

3 cups water

2 whole cinnamon sticks

1/2 cup molasses

1/2 cup light brown sugar

2 teaspoons vanilla extract

Place boysenberries, water and cinnamon sticks in a small heavy saucepan. Cook over low heat for about 20 minutes. Remove cinnamon sticks and strain. Add molasses, sugar and vanilla extract. Let cool. Pour over pancakes, crepes or ice cream.

This recipe comes from my grandmother by way of Ruth Sauermilch and Josie Styra.

4 eggs

2 cups milk

1/4 cup butter, softened

1 1/2 cups coconut

1/2 cup self-rising flour

1 tsp. vanilla

Mix ingredients in order given. Pour into greased 10 inch pie plate and bake for 45 minutes at 350 degrees F. This pie makes its own crust. This is one of the easiest pies you will ever make, and if you are watching calories all the better since this pie has no sugar or crust. Note: Add 3/4 cup sugar for sweetness if you’re a sugar addict!